Amazing Meatloaf

Meatloaf is… wonderful, delicious, tasty, satisfying. In fact, there aren’t enough adjectives to describe meatloaf so I’ll just settle for the four. Most recipes rely on a breadcrumb filler, but this one is gluten-free and low-carb. Eat and enjoy.

Pre-heat the oven to 180 degrees C. Mix all the ingredients (except the bacon) in a large bowl. The easiest way to do this is with your hands, scrunching everything together until it is well combined. Grease a 2lb loaf tin and pack the mix in (you may also need another dish). Top with the rashers of bacon. Cover with foil and bake in the oven for 60 minutes. Take the foil off for the last five minutes of cooking time to brown the top.

There will be plenty of juices so serve slices of the meatloaf with spoonfuls of the juices.

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Published by Emma

Emma Baird is a type 1 diabetic and a writer, specialising in romcoms and fiction that focuses on relationships. She is also the co-author of The Diabetes Diet and she runs her own blogging/PR business. Most importantly, she is the guardian of two very spoiled cats…
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Finally tried this last night, with some trepidation cos I really wanted to brown the meat first! No need; it worked perfectly. Real autumnal comfort food. Too late I found that I was out of ground almonds – ground flaxseed worked well instead. And there was enough mixture for two tins (though maybe mine were smaller than they should have been). Easy recipe with lots of opportunities to add flavours in future.